Stir the wet ingredients into the dry ingredients until well combined.

In a clean, dry mixing bowl, beat egg whites with a wire whisk or electric mixer until stiff beaks form.

Gently fold the egg whites into the batter, until just incorporated.

Pour the batter into the prepared cake pan. Gently spread the batter to smooth it out and fill in any gaps.

Bake for 55-60 minutes or until the cake is browned, the edges pull away from the sides of the pan and a toothpick inserted into the middle of the cake comes out clean.

Allow the cake to cool 10 minutes, then invert the pan to release the cake.

After the cake has completely cooled, mix together powdered sugar and 2 tablespoons lemon juice in a small mixing bowl, until smooth. Drizzle the icing on the cake and let stand for 20 minutes until the glaze is set. Cut the cake into wedges and serve.